I feel like I’ve written a lot of posts on potatoes lately… hope y’all don’t mind! It must be those Irish roots of mine J. I just can’t get enough! Today’s edition of Elyse-Must-Post-About-Potatoes is of the mashed variety.
My aunt, Sherrie, makes the world’s BEST mashed potatoes (“MP,” as I like to call them), and every holiday since I can remember, it is absolutely REQUIRED that she makes them. We all (my sisters, Sherrie, and my cousins Andre and Gianna) gather around the Crock Pot filled with 10 pounds of the stuff and each take a spoonful for the traditional “mashed potato taste test.” And I SWEAR they get better every time!
While this recipe isn’t “Sherrie’s Famous,” they are still mighty tasty. Healthy, too 😉 Just kidding… don’t make these if you are on any sort of diet. It’s loaded with sour cream, butter, and milk. But that’s what makes them oh-so-delectable!
Creamy Mashed Potatoes
Active Prep: 15 minutes
Cook time: 10 minutes
TOTAL: 25 minutes
YIELDS: 6-8 servings (~1 cup per serving)
- 4 medium Russet potatoes, peeled and diced into 1-inch pieces
- 2/3 c sour cream
- 2 Tbsp unsalted butter
- 2 Tbsp milk
- ¾ tsp salt
- Salt and pepper, to taste
- In a medium stock pot, add diced potatoes and cover with water. Bring to a boil over high heat and boil until potatoes are fork-tender, about 10 minutes.
- Drain potatoes and place back in pot. Add sour cream, butter, milk, and salt. Mash everything together with a potato masher until smooth. Add additional salt and pepper to taste. Makes 6-8 servings.